Salt aficionado Chef Craig Cormack, known for his exceptional dinners with salts from around the world, has created oriental-inspired dishes for his next pairing menu in Die Bergkelder, the famous ‘cellar in the mountain’ in Stellenbosch, on Thursday, 25 August 2011.

The latest in a series of salt and wine pairing dinners held in Die Bergkelder on the last Thursday of every month offers guests a range of oriental dishes from sushi to lemongrass ice cream, all showcasing the versatility of Fleur du Cap’s elegant Unfiltered wines.

Currently chef patron at Sofia’s restaurant in Somerset West, Craig has been pairing wine and salt for the last 4½ years and has an impressive collection of rare salts from around the globe. To whet your appetite, Craig will kick off his 4-course salt and wine pairing menu with a salmon sandwich paired with Fleur du Cap Unfiltered Sauvignon Blanc, followed by an Asian pork stir fry doused with Fleur du Cap Unfiltered Merlot. For Fleur du Cap’s award winning white blend, Sauvignon Blanc / Chardonnay / Semillon / Viognier, he will be serving salt crusted linefish as a main course. To bring the meal to a decadent close, Fleur du Cap’s Platter 5-star Noble Late Harvest will add the finishing touches to a salt infused chocolate tart tempered with lemongrass ice cream.

Cut deep into the slopes of the Papegaaiberg, Die Bergkelder, the home of Fleur du Cap wines, offers one of the finest wine experiences in Stellenbosch. The tranquility of the vaulted spaces of this bottle maturation cellar founded in 1968, offers the perfect atmosphere for memorable dinners.

The 4-course Fleur du Cap Unfiltered Wine and Salt pairing dinners costs R400 per person including the tasting, food and wines and begin with canapés at 19h00. Booking is essential as seats are limited. Call Nadia Ferreira at Die Bergkelder on Tel: 021-809 8025 or email info@fleurducap.co.za. For more information on Die Bergkelder and Fleur du Cap Unfiltered wines visit http://www.fleurducap.co.za.